This is a really delicious Gluten Free Peach Crisp with Cherries and Apricots and topped with a tasty almond flour and oat crisp, it's perfect for breakfast or dessert!
Preheat the oven to 375F
Wash, pit and slice the fruit into one inch wedges.
Put them into a large mixing bowl, add orange juice, coconut sugar, cornstarch, vanilla extract and salt then mix well.
For the topping combine the oats, almond flour, slivered almonds, cinnamon, and salt into another bowl. Then add the maple syrup, coconut oil, and vanilla extract and stir well.
Pour the fruit mix into a 2.5 quart baking dish, or an 8 inch square pan and evenly spread the topping.
Bake on the middle rack of your oven for 30 minutes until the top is crisp and browned.
Allow it to cool a little, then serve hot as it is or with ice cream or custard.
1. Recipe adapted from The Sprouted Kitchen Bowl and Spoon 2. Nutrition facts are approximate and based on using peaches only, they will differ depending on the fruit you choose and the different brands of oats and other ingredients used.
found on www.noshtastic.com